Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life

被引：25

作者：

Elhadef, Khaoula ^{[1
]}

Chaari, Moufida ^{[1
]}

Akermi, Sarra ^{[1
]}

Ennouri, Karim ^{[2
]}

Ben Hlima, Hajer ^{[3
]}

Fourati, Mariam ^{[1
]}

Mtibaa, Ahlem Chakchouk ^{[1
]}

Ennouri, Monia ^{[2
,4
]}

Sarkar, Tanmay ^{[5
]}

Shariati, Mohammad Ali ^{[6
]}

Goksen, Gulden ^{[7
]}

Pateiro, Mirian ^{[8
]}

Mellouli, Lotfi ^{[1
]}

Lorenzo, Jose M. ^{[8
,9
]}

Smaoui, Slim ^{[1
]}

机构：

[1] Univ Sfax, Ctr Biotechnol Sfax CBS, Lab Microbial Biotechnol & Engn Enzymes LMBEE, Rd Sidi Mansour Km 6, Sfax 3018, Tunisia

[2] Univ Sfax, Olive Tree Inst, Sfax 1087, Tunisia

[3] Univ Sfax, Ecole Natl Ingn Sfax, Equipe Biotechnol Algues, Lab Genie Enzymat & Microbiol, Sfax, Tunisia

[4] Univ Sfax, Natl Sch Engineers Sfax, Valuat Secur & Food Anal Lab, Sfax 3038, Tunisia

[5] Govt West Bengal, Bengal State Council Tech Educ, Dept Food Proc Technol, Malda Polytech, Malda 732102, W Bengal, India

[6] Kazakh Res Inst Proc & Food Ind, Semey Branch, Alma Ata 050060, Kazakhstan

[7] Tarsus Univ, Vocat Sch Tech Sci, Dept Food Technol, Mersin Tarsus Organized Ind Zone, Mersin, Turkiye

[8] Ctr Tecnol Carne Galicia, Avd Galicia 4,Parque Tecnol Galicia, Orense 32900, Spain

[9] Univ Vigo, Fac Ciencias, Area Tecnol Alimentos, Orense 32004, Spain

来源：

MEAT SCIENCE | 2024年 / 207卷

关键词：

Active packaging film; Date pits extracts; Gelatin -sodium alginate; Biodegradable packaging; Minced beef meat; Shelf life extension; ESSENTIAL OIL; EDIBLE FILMS; GRAPE SEED; PROTEIN OXIDATION; TURKEY MEAT; CHITOSAN; ANTIOXIDANT; COLOR; FOOD; PORK;

D O I：

10.1016/j.meatsci.2023.109371

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 degrees C, the biopreservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.

引用

页数：14